Soft-Shell Crab BLT Sandwiches

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“In 'Summer Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
  2. Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
  3. Transfer to paper towels to drain.
  4. Cut each strip in half to make 12 pieces total.
  5. Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
  6. Line a baking sheet with wax paper.
  7. Whisk the eggs in a shallow dish.
  8. Mix the flour, cornstarch, salt, and pepper in a second dish.
  9. Dip each crab in the eggs, then in the flour to coat completely.
  10. Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
  11. Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
  12. Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
  13. Cook until the undersides are golden brown, about 3 minutes.
  14. Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
  15. Using the spatula, transfer the crabs to paper towels to drain briefly.
  16. Spread the buns with the herb mayonnaise.
  17. Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
  18. Cut each sandwich in half and serve immediately.

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